Ingredients
Scale
- 2 cups dark chocolate chips or chopped dark chocolate (70% cacao or higher)
- 1 ½ cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- A pinch of sea salt
- Optional: whipped cream and dark chocolate shavings for garnish
Instructions
- Gather all ingredients and tools, including mixing bowls, a whisk, a saucepan, and small pudding cups or ramekins for serving.
- In a saucepan, combine whole milk and heavy cream. Warm over medium heat until just starting to simmer, do not boil.
- Place dark chocolate in a heatproof bowl. Pour the warm milk and cream mixture over the chocolate and stir until smooth and glossy.
- Whisk together egg yolks, sugar, and sea salt in a separate bowl. Gradually whisk in a few spoonfuls of the warm chocolate mixture to temper the eggs, then pour the mixture back into the saucepan.
- Cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
- Pour the pudding into individual cups or ramekins. Cover and refrigerate for at least 2 hours until fully chilled and set.
Notes
- Use high-quality dark chocolate for a richer flavor and smoother texture.
- Cook the custard slowly over low heat to prevent curdling.
- Chill thoroughly to achieve a velvety consistency.
- Adjust the sugar for preferred sweetness—less for a more bitter, intense chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4th of the recipe
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg